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The answer, at least a partial one: eggs. Eggs, specifically egg yolks, play several roles in homemade ice cream. You can make tasty ice cream without them, but there's a reason that almost every recipe published in the last 50 years calls for them. After water, egg yolks are mostly fat and protein.
Take one or two sticks of vanilla, which infuse in some boiling cream; next put in the eggs as you do for other creams. If you are making a fromage a la glace, you must put a smaller quantity of eggs, as isinglass is to be put to stiffen it; and keep constantly stirring the cream on the fire, while the eggs are doing.